Tuscan White Bean Soup with Kale

Instructions

1. 1
   Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt and cook, stirring, for 5-7 minutes until softened.
2. 2
   Stir in garlic, rosemary, thyme, and red pepper flakes (if using). Sauté 1 minute until fragrant, then add tomato paste and cook another minute.
3. 3
   Pour in vegetable broth, add bay leaf, and bring to a gentle boil. Add cannellini beans and reduce heat to a simmer. Cook uncovered for 10 minutes.
4. 4
   Stir in kale, partially cover, and simmer 8-10 minutes until the kale is wilted and tender. Mash some beans to thicken the soup if you like.
5. 5
   Remove the bay leaf. Stir in lemon juice and season with salt and pepper to taste. Serve hot with a drizzle of olive oil, a sprinkle of Parmesan, and crusty bread.